4 Popsicles you shouldn't miss this Summer

09/07/2016

Popsicles are almost everywhere! Everyone who’s walking through Berlin with open ice-cream-eyes recognized all the posicle signs on every second corner of the street. Pop, Pop, Popsicles! We also gave popsicles a try and were very happy that each sort of it turned out just yummy. We bought the popsicle moulds at IKEA, so don’t worry about that. Within a few minutes your filling is ready for a night in the freezer! You should definitely grant your popsicles that time, cause the rest of the instruction is easypeasy and pop, your tongue is licking on some yummy popsicles. Hope you all enjoy our recipes. We really recommend to fill your freezer with these ice cream bombs to be prepared for each situation waiting this summer.

Avocado-Kiwi-, Mango- & Cherry-Blueberry-Popsicles

6 Popsicles
30 minutes

Ingredients

BASIC

20 g (0.7 oz) coconut milk (of a can) per mold

fruit puree

yellow: 100 g (3.5 oz) mango

purple: 60 g (2.1 oz) cherries + 40 g (1.4 oz) blueberries

green: 1/2 avocado + 2 Kiwis

2 Popsicles in each color

OPTIONAL

agave syrup

vanilla extract

Instructions

Wash, if necessary peel, dice and puree your fruits.

In a bowl mix coconut milk and fruit puree.

Sweeten with agave syrup and vanilla extract if you like to.

Fill your molds.

Cover your filled molds with aluminium foil and let them freeze in the backmost part of your freezer.

After 30 minutes add your wooden sticks and let freeze overnight.

Hold your mold under warm running water, so they come out easily.

Vegan Cheesecake Popsicles

6 Popsicles
20 minutes

Ingredients

150 g (5.3 oz) plantbased yoghurt

50 ml (0.2 cup) almond milk

1 tbsp vanilla extract

200 g (7 oz) strawberries

2 oreos

2 vegan graham cracker

Instructions

Mix yoghurt and almond milk and taste with vanilla extract.

Wash, dice and puree strawberries.

Fill oreos and graham crackers seperately in plastic bags and chop them with a rolling pin.

Fill molds with 2/3 of yoghurt and 1/3 of strawberry puree.

Cover bottom with oreos or graham crackers.

Cover your filled molds with aluminium foil and let them freeze in the backmost part of your freezer.

After 30 minutes add your wooden sticks and let freeze overnight.

Hold your mold under warm running water, so they come out easily.

Popsicles with Lime & Elderflower

6 Popsicles
20 minutes

Ingredients

250 ml (1 cup) water

100 g (3.5 oz) sugar

elderflower syrup

1 lime

16 blueberries

Instructions

Mix water and sugar in a pot and bring to a boil.

Let simmer for 4 minutes and let cool down afterwards.

Add elderflower syrup and lime juice.

Fill your molds with the liquid.

Add four blueberries per mold.

Cover your filled molds with aluminium foil and let them freeze in the backmost part of your freezer.

After 60 minutes add your wooden sticks and let freeze overnight.

Hold your mold under warm running water, so they come out easily.

Vegan Iced Coffee Popsicles

6 Popsicles
20 minutes

Ingredients

4 Espresso

500 ml (2 cups) almond milk

5 g (0.2 oz) vanilla extrct

optional 1 tbsp agave syrup

Instructions

Brew expressos or very strong coffe and let cool down.

Add agave syrup to espressos/coffee optional.

Mix milk and vanilla extract.

Fill molds with espressos until half-full or a bit less.

Stock up with almond milk.

Cover your filled molds with aluminium foil and let them freeze in the backmost part of your freezer.

After 30 minutes add your wooden sticks and let freeze overnight.

Hold your mold under warm running water, so they come out easily.

Isa Zucker

Isa Zucker loves cake and potato salad. On a perfect sunday she wants to eat fresh waffles and homemade lemonade.